Methi-vegetable Pulao

Alka Keswani — Sun, 13 Jul 2008 04:12:36 +0000

Of late, I have been crazily participating in almost every food event held in blogosphere.It’s very hard for me to resist any event and the moment some event is announced, my mind gets restless thinking about what could be my possible entry for that.The big challenge for me, obviously is that the particular recipe should be fit for the event and should be a part of Sindhi cuisine too, to justify my blog name So when Archana of Archana’s kitchen announced Monthly One dish meal event I kept scratching my head too long to come out with some idea.And after lots of thought processes I finally thought of this Pulao which could fit the bill and that too just on nick of the time (today is the last day for participating, I guess) Methi-vegetable Pulao: Print Methi-vegetable Pulao Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2 A healthy and delicious vegetable pulao recipe Ingredients Rice 1 cup Fenugreek leaves (a handful if fresh or 2 tsp if dried kasoori methi is used) Ginger garlic paste 2 tsp Vegetables like cauliflower, french beans, potato, carrots, peas, paneer (any /all of them) Salt Turmeric powder ¼ tsp Green chillies 2-3 Tomato (optional) 1 Oil 2-3 tsp Method Rinse the rice few times and soak in water for about 15-20 min (you can use basmati or any other variety). Pick Methi leaves and rinse it with water a few times to get rid of dirt. If using Kasoori Methi, soak it first in hot water for half an hour, drain the water, squeeze it well and keep aside. Now you can make this pulao in pressure cooker which makes the whole process very easy, or you can cook it in handi or vessel you normally use to cook rice Heat oil in the cooker/Handi and add pounded ginger garlic. Saute till light brown. Add the Methi and cook for 3-4 minutes. Add the vegetables, green chilies and a little of Salt and Saute the vegetables for 3-5 minutes. If using tomato, add it at this stage and cook further till tomato turns mushy. Add soaked rice, turmeric and the water. If using the pressure cooker add water just above the level of rice. If using a Handi/Sipdi, the water should be double the quantity of rice used. Close the lid of the cooker and wait for 2 whistles and switch off the flame. Serve hot with curds/Papad/Pickle/Raita. 3.5.3251

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Methi-vegetable Pulao